Coffee Roasted Beef Chuck

Coffee Roasted Beef Chuck


"Tender beef chuck roast braised in a unique coffee-mushroom-sour cream sauce."

Ingredients 5 h 30 m {{adjustedServings}} servings 855 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 855 kcal
  • 43%
  • Fat:
  • 64.6 g
  • 99%
  • Carbs:
  • 11.4g
  • 4%
  • Protein:
  • 54.5 g
  • 109%
  • Cholesterol:
  • 233 mg
  • 78%
  • Sodium:
  • 250 mg
  • 10%

Based on a 2,000 calorie diet

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  1. In a large pot, heat the butter and oil over medium/high heat. Place the roast in the pot and sear it on all sides until well browned. Remove the roast and set aside.
  2. In the same pot, saute the onions for 5 minutes, scraping loose the brown roast bits on the bottom of the pot. Add the garlic and pepper and saute for 1 minute. Return the meat to the pot and pour in the coffee and add the mushrooms.
  3. Over high heat, bring to a boil. Reduce heat to low and simmer for 5 hours, turning the meat over halfway through the cooking time. A slow cooker may be used for cooking the roast, if desired.
  4. To make the gravy: When the roast is done, remove it from the pot. Take 1/2 cup of the coffee sauce mixture from the pot and stir in the cornstarch to make a slurry. Mix well. Return the slurry to the pot, stirring until the sauce thickens slightly. Stir in the sour cream then salt to taste.
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Reviews 50

  1. 59 Ratings

Diane LaLonde

This was definitely a 10 in our family book! We're not coffee drinkers; it was mostly out of curiosity that I tried the recipe. I usually read all the reviews but didn't this time...I was just looking for a chuck roast recipe for which I had all the ingredients! Instead of using less coffee, I used MORE because my coffee maker is 10 cups, and I figured I'd just get a little more gravy. Reading the reviews, later, and hearing it was rather a strong coffee flavor, it was a little scary since we don't drink coffee. I added 2 Lipton Onion Mushroom Soup Mix packets to balance out the coffee and some thick sliced potatoes and baby carrots to round out the dish. At the end, the taste was DELLICIOUS! There was SO MUCH gravy however, that, after I removed the meat and vegetables, thickened the gravy and added the sour cream, I added some couscous to the gravy. I used 2 5.45 oz boxes (less the flavor packets, of course) and, while it was quite a bit thicker than we would have preferred, it was absolutely wonderful! I think I'll make it again this weekend to take to my parent's home for Father's Day! Thanks for a winner, Luella...


This was an amazing recipe. I was curious but skeptical about using coffee, but it turned out to be great. I used one and half cup of espresso (about 6-7 shots?) plus two cups of water. I didn't have any beef broth or buillon, so to enhance flavor, I added fresh rosemary, thyme, some cajun seasoning, one plus cup of red wine, and about two tablespoon of soysauce. I had to cook it for about four hours, and the meat was tender and ready to go. Coffee seems to have given the meat a earthy, almost gamy flavor. I served it at a small dinner party, all my friends thought it was amazing.


Delicious. Very moist and flavorful. Followed suggestions on reducing amount of coffee to 4 cups and adding 2 cups of water. My husband and I really enjoyed this. Thanks for the recipe.